Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 head of cabbage, chopped
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Potato masher
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
2. Drain the potatoes in a colander and return them to the pot.
3. Add the chopped cabbage to the pot and cover with a lid. Let the cabbage steam for 5-7 minutes or until tender.
4. Add the milk, butter, and green onions to the pot and mash everything together with a potato masher until smooth.
5. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 35g
Protein per serving: 5g
Substitutions for ingredients:
- Yukon Gold potatoes can be used instead of regular potatoes.
- Savoy cabbage can be used instead of regular cabbage.
- Almond milk or soy milk can be used instead of regular milk.
- Vegan butter can be used instead of regular butter.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add grated cheddar cheese for a cheesy version.
- Add chopped parsley or thyme for a herbier version.
Tips and tricks:
- Make sure to drain the potatoes well before mashing to avoid a watery colcannon.
- Use a potato ricer for an even smoother texture.
- Add a pinch of nutmeg for a warm and cozy flavor.
Storage instructions:
Store leftover colcannon in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the colcannon in the microwave or on the stovetop with a splash of milk to loosen it up.
Presentation ideas:
Serve the colcannon in a large bowl or on individual plates.
Garnishes:
Garnish with chopped green onions or parsley.
Pairings:
Serve with roasted chicken or beef.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the colcannon is too dry, add more milk or butter. If it's too wet, let it cook uncovered on the stovetop for a few minutes to evaporate some of the liquid.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling raw potatoes and cabbage.
Food history:
Colcannon is a traditional Irish dish made with mashed potatoes and cabbage or kale. It's often served on Halloween or St. Patrick's Day.
Flavor profiles:
Creamy, buttery, and slightly sweet with a hint of onion.
Serving suggestions:
Serve as a side dish with your favorite meat or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Irish